GRILLED PORTOBELLO & PEACH BURGERS

Grilled Portobello & Peach Burgers

Makes 6 burgers

Ingredients

  • 6 portobello mushrooms
  • 6 peaches
  • 6 burger buns of your choice (we love ciabatta rolls)
  • 1 cup fresh pea sprouts or microgreens
  • 5 small tomatoes, sliced
  • 5 small green onions, sliced
  • Fresh thyme
  • Olive oil
  • Salt & pepper

Marinade Ingredients

  • 4 Tbsp olive oil
  • 2 fresh rosemary sprigs
  • 1 Tbsp fresh thyme
  • 2 garlic cloves
  • 1/2 lemon
  • Salt & pepper

Guacamole Ingredients

  • 4 avocados
  • 2 small Roma tomatoes
  • 1 garlic clove
  • 1/4 cup parsley
  • 1/2 lemon

Instructions

  1. Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed. Pat dry. Set aside.
  2. Cut the peaches in halves and remove the pits. Set aside.
  3. To make marinade, pour olive oil in a small bowl. Add 1 chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice and salt and pepper to taste. Stir.
  4. Using 2nd rosemary sprig, brush the mushrooms and peaches with the marinade.
  5. When the grill is ready, grill the portobello and peaches for about 3 to 4 minutes on each side. Use rosemary stick to brush the marinade over each side one more time while grilling. Remove from grill.
  6. To make guacamole, roughly chop avocados, tomatoes and parsley. Add to a small bowl with mashed garlic. Squeeze lemon juice over it, and mash everything with a fork. (It’s okay if it stays a little chunky.)
  7. Before serving, lightly grill halved buns to add some color.
  8. To assemble burgers, place dollop of guacamole on bottom bun. Add pea sprouts, tomato slices and onions as desired. Layer 1 portobello mushroom and 2 peach halves. Add top bun and insert stick to hold together if needed.

Grilled Portobello & Peach Burgers

 

TIPS:

We like to save the marinade and brush it over the grilled portobellos and peaches for some extra punch.

If you can’t find pea shoots, replace with some fresh arugula or microgreens. Also, try using heirloom summer tomatoes slices on the stack when they’re in season for extra flavor!

This stack can be a bit tough to eat when the peaches are put on the bun in halves like the recipe calls for, so we recommend cutting them into ½ inch slices after grilling!